Bone Broth Recipe

 
• 1 whole chicken or 1.5 kg of chicken parts such as wings, neck, feet, or even the carcass after cooking (bones from other animals can also be used)
• 4 liters of filtered, cold water
• 2 heaping tablespoons of apple cider vinegar (or distilled white vinegar if unavailable)
• 1 large onion, chopped (optional – reduce for low-FODMAP 3R Protocol)
• 2 peeled and chopped carrots (optional)
• 3 celery stalks (optional – avoid if following a low-oxalate diet)
• 1 handful of parsley (optional)

• Cut the chicken into pieces, including wings, neck, and other bones.
• Place it in a pot with water and the vegetables of your choice.
• Let it cook over low heat for 10 hours (or just 2 hours if you’re sensitive to histamines).
• Add the parsley or celery 10 minutes before finishing.
• Cool the broth in an ice bath, then strain it and remove the bones.
• Refrigerate in glass containers.

NOTE: If you want to remove the fat, place the broth in the refrigerator until the fat rises to the top and solidifies.

• Remove it — but you can save it for other recipes, as it’s healthy fat.